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O O O
| Oatmeal |
The grain of the oat dried in a kiln and
ground. There are three kinds, coarse, medium and
fine. Oatmeal when cooked is considered a good example of a
complete food, it is generally eaten as porridge. |
| Olive |
Traces of olives have been found in Spain the date
back to 6000 BC. They are the fruits from olive trees. In cooking
they are used as hors
d'oeuvre and as a garnish for many meals.
At first they are green but they age to almost a black colour.
Straight from the tree they are extremely bitter so they are "cured"
to give them their distinctive taste. |
| Olive Oil |
This oil is made from ripe olives which are dark
purple in colour like a damson plum. The finest quality of
oil comes from the fruit that has just begun to ripen.
The colour of olive oil varies from pale yellow to deep green. It
has a high proportion of unsaturated fat (the good type of fat).
Cold-pressed olive oil is extracted by pressure on olives without
using any heat. Where heat is applied as well, much more olive oil
can be extracted but the flavour is inferior.
Olive oil is graded on the basis of how much acid it contains. The
less acid, the better the flavour of the olive oil. Extra virgin
grade contains less than 1% acid, is deep green in colour and has
the best flavour but at the highest cost. Fine virgin olive oil is
next best in quality and contains less than 1.5% acid. Virgin olive
oil contains less than 3% acid. The main producers of good quality
oil are Italy and Spain. |
Onion
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This is a vegetable plant of the allium family and
is a valuable addition for flavouring and garnishing foods.
There are literally hundreds of varieties of onions which come in
all shapes, sizes and colours. In general onions have a sharp
flavour although spring onions are milder. Onion soup is regarded as an excellent restorer of the digestive
system. |
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